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CAVIAR SELECTION

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RUSSIAN CAVIAR

The classical pearl with a perfect combination of taste and texture, which reminds what good caviar is all about. It has an addictive taste, cherished by all caviar lovers. The Russian blue label is a perfect reminder of caviar during the Soviet era and the quality it represented.

Species of sturgeon
Siberian sturgeon (Acipenser baerii)
Appearance
Caviar packed from a single fish, not mixed
Eggs are unbroken and share the same colour
Texture
Eggs are tender and separable, with an adequate amount of fluid
Colour
From black to grey
Size
Average size is 2,8 mm with a variance from 2,5 to 3 mmdepending on the method of measurement
Taste
Pleasant, in the best traditional manner
Process of harvest
Traditional, by killing the fish
Processing
Produced from the fresh fish at the place of catching
Temperature
Has not been exposed to any thermal treatment
Salt content
2.1%
Preservative
E285
Shelf life
Up to 8 months
Storage conditions
Keep refrigerated at -4C to -2C for full shelf life period

TRADITION

A new and modern approach to caviar production, combining the old traditions of caviar-making. Creates an unsurpassed bouquet of delicious taste, pleasing all connoisseurs of black caviar, especially those who prefer a light diet. Back in the day, this was the preference of the Tsars.

Species of sturgeon
Siberian sturgeon (Acipenser baerii)
Appearance
Caviar packed from a single fish, not mixed
Eggs are unbroken and share the same colour
Texture
Eggs are tender and separable, with an adequate amount of fluid
Colour
From black to grey
Size
Average size is 2,8 mm with a variance from 2,5 to 3 mm depending on the method of measurement
Taste
Very tender, but more salty than Russian Caviar
Process of harvest
Traditional, by killing the fish
Processing
Produced from the fresh fish at the place of catching
Temperature
Light pasteurisation with the world-unique equipment, which does not impact protein molecule structure
Salt content
3.2%
Preservative
No preservatives
Shelf life
Up to 6 months
Storage conditions
Keep refrigerated at -4C to -2C for full shelf life period

MAJESTIC

A modern masterpiece, combining the best of the legendary Kaluga breed with complimentary strains to create an unrivaled caviar we can all savor. It has presented itself in the best way and conquered the mindsand hearts of many black caviar connoisseurs all over the world.

Species of sturgeon
Kaluga sturgeon x Japanese sturgeon
(Acipenser schrenckii x Huso dauricus)
Appearance
Caviar packed from a single fish, not mixed
Eggs are unbroken and share the same colour
Texture
Eggs are tender and separable, with an adequate amount of fluid
Colour
Darkish jade green
Size
Average size is 3.3 mm with a variance from 3.1 to 3.4 mm depending on the method of measurement
Taste
Rich and plentiful, eggs are big
Process of harvest
Traditional, by killing the fish
Processing
Produced from the fresh fish at the place of catching
Temperature
Has not been exposed to any thermal treatment
Salt content
2.1%
Preservative
E285
Shelf life
Up to 8 months
Storage conditions
Keep refrigerated at -4C to -2C for full shelf life period

SAVORY

Exceedingly rich and exquisitely rare. Savory caviar represents the absolute pinnacle of caviar. Each year, as our experts grade the caviar, we discover select batches that defy all expectation. These chosen few have larger, glossier eggs that burst with full, magnificent flavor.

Species of sturgeon
Russian sturgeon (Acipenser gueldenstaedti)
Appearance
Caviar packed from a single fish, not mixed
Eggs are unbroken and share the same colour
Texture
Eggs are tender and separable, with an adequate amount of fluid
Colour
Darkish jade green
Size
Average size is 3.3 mm with a variance from 3.1 to 3.4 mm depending on the method of measurement
Taste
Сreamy and sophisticated, slightly nutty
Process of harvest
Traditional, by killing the fish
Processing
Produced from the fresh fish at the place of catching
Temperature
Has not been exposed to any thermal treatment
Salt content
2.1%
Preservative
E285
Shelf life
Up to 8 months
Storage conditions
Keep refrigerated at -4C  to -2C for full shelf life period

25 years
in sturgeon
breeding

CAVIAR HISTORY

Back in the 1990s, during the decline of the fishing industry, we started accumulating priceless experience. The baggage of knowledge taken from the capital of caviar production in Astrakhan was transferred to the Baltic countries.

Having vast knowledge in caviar processing, we would like to present the finest assortment of black caviar, plunging you into the world of luxury and helping you discover all the subtleties of this truly precious product.

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